Honey, walnut, and cocoa cake

Honey, Walnut, and Cocoa Cake - A Delight that Enchants the Senses

Who doesn't love to indulge in a delicious cake? Today, I invite you to discover my favorite recipe for honey, walnut, and cocoa cake, a modernized version of the delightful Mihai cake. This recipe is not only easy to prepare but also a feast for the taste buds. With thin layers of cocoa sheets and a delicate cream, this cake is sure to become your family's favorite.

Preparation Time: 30 minutes
Baking Time: 12-15 minutes
Total Time: 1 hour
Servings: 12

Ingredients:

*For the sheets:*

- 2 large eggs
- 100 g granulated sugar
- 2 tablespoons of honey
- 25 g butter
- 1 teaspoon baking soda
- 350 g flour
- 2 tablespoons cocoa

*For the cream:*

- 500 g whipping cream (make sure it is cold)
- 3 tablespoons powdered sugar
- 1 packet of cream stabilizer
- 150 g ground walnuts
- Vanilla essence (to taste)

Step by Step to Achieve a Perfect Result:

1. Preparing the Sheets:
Start by separating the eggs. In a large bowl, mix the eggs with the granulated sugar for about 5 minutes, until the mixture becomes frothy and light yellow. Add the honey and melted butter, continuing to mix.

2. Double Boiler:
Transfer the egg mixture into a heat-resistant bowl and place it over another bowl with hot water (bain-marie). Stir constantly until the sugar completely dissolves and the mixture warms slightly (do not boil). This process will create a fine and airy base for the cake sheets.

3. Adding Baking Soda:
Remove the bowl from the double boiler and add the baking soda. Mix well and watch as the mixture begins to rise in volume. Let it cool slightly to avoid prematurely cooking the eggs.

4. Mixing Flour and Cocoa:
In another bowl, sift the flour and cocoa. Add the egg mixture and mix well until you obtain a homogeneous dough. If the dough is too sticky, add a little more flour until it becomes pliable, similar to playdough.

5. Dividing and Rolling the Dough:
Divide the dough into three equal parts. On a floured work surface, roll out each portion of dough directly into the floured baking tray. Make sure the sheets are as thin as possible, as they will rise in volume during baking.

6. Baking the Sheets:
Bake each sheet at a medium temperature (about 180°C) for 3-4 minutes, or until they become slightly firm to the touch. Be careful, as they bake quickly!

7. Preparing the Cream:
While the sheets are baking, prepare the cream. In a large bowl, whip the cold cream with a mixer until soft peaks form. Add the powdered sugar and cream stabilizer, continuing to mix until you achieve a firm consistency. Finally, gently fold in the ground walnuts and vanilla essence.

8. Assembling the Cake:
Once the sheets have cooled, start filling them with the walnut cream, leaving some for decoration. Alternate the sheets with the cream, ensuring each layer is well spread. At the end, sprinkle ground walnuts on top.

9. Cooling:
Cover the cake with plastic wrap and let it chill in the refrigerator overnight. This step is essential as it allows the sheets to soften and absorb the delicious cream, creating a divine texture.

Serving and Variations:
This cake is served cut into squares or triangles, perfect to be enjoyed alongside a cup of tea or coffee. For an extra flavor boost, try adding a bit of rum to the cream or replacing walnuts with roasted hazelnuts.

Nutritional Benefits:
This cake is not only delicious but also packed with nutrients. Walnuts are an excellent source of healthy fats, protein, and antioxidants, while honey adds a boost of vitamins and minerals. Additionally, cocoa contains flavonoids that help maintain heart health.

Frequently Asked Questions:

1. Can I use a different type of nut?
Yes, you can experiment with various types of nuts, such as almonds or pistachios, to achieve a different flavor.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for up to a week. It can also be frozen, but it is recommended to consume it fresh for the best taste experience.

3. Is this recipe suitable for vegans?
This recipe is not vegan, but you can adapt the ingredients using flax eggs or other egg substitutes and plant-based cream.

4. Can I use unsweetened cocoa?
Yes, unsweetened cocoa is perfect for this recipe. It will give an intense chocolate flavor to the cake.

Final Thoughts:
Making this honey, walnut, and cocoa cake is not just a culinary process but also an opportunity to create memories with loved ones. Whether you prepare it for a special occasion or simply to treat yourself, this recipe will bring smiles to the faces of your loved ones. So, don't hesitate any longer and embark on the culinary adventure of making this delicious cake!